Corn and Basil Cream Pasta

A plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger on white marble. To the left of the plate is a blue-and-white-striped towel and blue hydrangeas. To the right is a bowl of sliced bread and a fork and knife.
Photograph of a plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger. Beneath the charger is a white-and-blue-striped tea towel. Also sitting on top of the towel is a wooden ramekin of salt. In the lower left-hand side of the picture is one bunch of blue hydrangeas.

Prep time

10 min

Cook time

15 min

Servings

4 persons

Category

Pasta

Origin

California

Growing up in Gilroy, there was a field with sweet-corn in the lot behind our house. You could walk right out into the field, grab yourself an ear, and eat it right off the stalk, raw. I'll probably never have corn that good again, but the fresh corn from the farmer's market, picked that morning, comes pretty close.


This Corn & Basil Cream Pasta recipe is a summer favorite at our house. The fresh corn adds a delicate sweetness with enough basil to keep it lively. As a final touch, our bright and pungent Frantoio Extra Virgin Olive Oil cuts through the creaminess and takes this dish to a whole other level. 


This dish is perfect for enjoying those warm summer evenings, special enough to serve for guests but it comes together pretty quickly and would make a weeknight dinner. Pair it with a crisp Sauvignon Blanc or a rustic, tart Saison.

Buon appetito!

Photo of ingredients laid out on white marble surface scattered with corn kernels. On the marble is a wooden ramekin of flake salt, two ears of corn, a bottle of Frantoio Grove EVOO, a black dish with butter, and a white ramekin of cream. In the center of the photo is a square black plate with basil, two garlic cloves, a ramekin of Parmesan, and fresh fettucine.

Ingredients

  • 12 Oz Fresh Tagliatelle, Pappardelle, or Fettuccine Pasta

  • 2 Ears Fresh Sweet Corn, Shucked

  • 1 tsp Salt (6 g)

  • 1 TBSP Butter (10 g)

  • ⅔ Cup Water or Quick Corn Cobb Broth (150 g)

  • 1 Cup Fresh Basil (30 g)

  • ⅔ Cup Half & Half (150 g)

  • 4 Cloves Fresh Garlic (20 g)

For Plating

Corn & Basil Cream Pasta - Vegan Modification

Substitute the half and half in this recipe with your favorite non-dairy creamer or alternative milk (not vanilla-flavored, though!).

Or, if you don't have any of those options on hand, I find vegan mayo to be a great way to add a creamy quality: Substitute half and half with a mixture of 1/2 cup water (125 g) and 2 tablespoons vegan mayo (25 g).

Recipe

Step 1

Set a pot of salted water on for the pasta. Heat water while prepping ingredients and turn down the heat if it boils before you finish.

Step 2

Cut each corn cob in half crosswise to create two shorter sections. Set each half on its cut side and remove the kernels with a knife.

Photo of recipe

Step 3

OPTIONAL: Chop Cobbs into 1” sections, cover with water, cover with a lid and bring to a boil then remove from heat. Allow to steep for a few minutes before straining. Measure out ⅔ cup (150 g) for step 4.

Step 4

Add about ⅔ of the corn to a blender with salt, butter, and water or broth. Puree until smooth then add to a large pan but don't turn on the heat yet.

Photograph of a small, white ceramic bowl of the corn cream on a white marble surface next to two ears of corn, a wooden ramekin of salt, and a small bunch of basil.

Step 5

Add the basil, garlic, half & half (or vegan substitute), and salt to a blender. Puree then set aside

Photograph of a small, white ceramic bowl of the basil cream sauce on a marble surface, next to the bowl of corn cream, a ramekin of salt, and an open package of uncooked fresh fettucine.

Step 6

Once pasta water is boiling, set the heat on the corn puree to medium until simmering, then add your chosen pasta to the boiling water. Cook your pasta according to the directions on the package until it is almost done.

Step 7

When pasta is just shy of perfectly cooked, transfer the noodles to your heated corn puree then add in the basil cream and remaining corn kernels. Bring all of this to a simmer, then cook for 60 more seconds while tossing or stirring. Serve immediately.

Close-up photo of a cast iron skillet on a gas range with fresh fettucine and corn kernels cooking in the corn and basil creams.

Step 8

Plate your pasta and top with Frantoio Grove EVOO, fresh basil chiffonade, Parmesan, flaky salt and red pepper flakes.

Enjoy!

Photograph of a plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger on a white marble surface. Beneath the charger is a white-and-blue-striped tea towel. Also sitting on top of the towel is a wooden ramekin of salt. In the lower left-hand side of the picture is one bunch of blue hydrangeas. To the right of the plate are a fork and knife and a black bowl of sliced bread.

In this recipe:

Olive Oil
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